| 米粉(米线)原料标准的研究 |
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| 引用本文： | 孙庆杰,丁文平,丁霄霖,何新益,殷七荣. 米粉(米线)原料标准的研究[J]. 中国粮油学报, 2004, 19(1): 12-15 |
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| 作者姓名： | 孙庆杰 丁文平 丁霄霖 何新益 殷七荣 |
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| 作者单位： | 1. 湖南金健米业股份有限公司,常德,415001
2. 江南大学食品学院,无锡,214036 |
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| 摘 要： | 本文主要对米粉所用原料大米的糊化特性、品质特性进行了分析，并且对大米的可加工性与糊化数据、直链淀粉含量之间的相关性进行了分析。结果表明：当原料中直链淀粉含量高于27％，最低粘度600～800UV，最终粘度大于1300UV，回老值高于660UV时，加工出的米粉质量较好。大米中直链淀粉含量、最低粘度、最终粘度、回老值与可加工性呈极显著相关。
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| 关 键 词： | 米粉 大米 糊化特性 品质特性 标准 直链淀粉 |
Studies on the Standard for Rice Noodle Material |
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| Sun Qingjie Ding Wenping Ding Xiaolin He Xinyi Yin Qirong. Studies on the Standard for Rice Noodle Material[J]. Journal of the Chinese Cereals and Oils Association, 2004, 19(1): 12-15 |
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| Authors: | Sun Qingjie Ding Wenping Ding Xiaolin He Xinyi Yin Qirong |
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| Affiliation: | Sun Qingjie 1 Ding Wenping 2 Ding Xiaolin 2 He Xinyi 1 Yin Qirong 1 |
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| Abstract: | The pasting characteristics and quality properties of rice suitable for making instant rice noodles were studied.The processing suitability,pasting characteristic and amylose content of different rices were analyzed and compared.The results indicated that for the suitable rice,the amylose content of rice should exceed 27 percent,low viscosity should be between 600 to 800 UV,final viscosity should exceed 1300 UV,and setback should exceed 660 UV.The amylose content,low viscosity,final viscosity,setback and processing suitability significantly correlative. |
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| Keywords: | rice noodles standard rice pasting characteristics.amylose processing suitability |
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